This peanut butter blossom recipe is my mother's, but with a twist. Instead of topping the cookies with milk chocolate kisses, I top them with dark chocolate squares. Although the Hershey's kiss topping is nostalgic, I've always thought it results in too much chocolate in one bite.
Read MoreThis oatmeal, in particular, is the one I make time and time again. The recipe starts with a basic stovetop or microwave oatmeal. Then, you add some nuts and seeds to make it nutritious, maple syrup to boost the flavor, and milk to give it the perfect creamy texture. This oatmeal is great for a quick breakfast or even an easy and cozy lunch or dinner!
Read MoreLast year on the blog, I featured Jerrelle Guy's kombucha muffin recipe (from her cookbook Black Girl Baking). It is one of my favorite recipes from her book, and you all seem to love it just as much as I do. In this recipe, I've transformed those muffins into pancakes! I referenced Jerrelle's recipe and my Blueberry Buckwheat Pancake recipe to get the best of both worlds.
Read MoreI prefer ginger tea made with just water and ginger, but I know many people prefer sweeter, more flavorful or creamier teas. So in this recipe, I'm giving you three delicious ways to take your ginger root tea.
Read MoreIn this recipe, I've created a much creamier, parm and leek version of the classic twice-baked potato. To create a super creamy texture, I mashed the potatoes with a parmesan sauce. And to add some contrast, I added a crispy bread crumb topping.
Read MoreThis recipe came to me when I was trying to spice up a traditional grilled cheese. Tomatoes are normally my go-to, but when they're not in season I'm left with nothing. So, I turned to an unsuspecting jar of kimchi in my fridge.
Read MoreThis galette is a riff on one of my favorite recipes ever, my Spring Vegetable, Harissa and Mascarpone Galette. I love galettes because they are pretty easy to make, but look and taste super impressive. They also require very few ingredients and are really versatile — perfect for slow weekends, dinner parties and pandemics.
Read MoreIf you're tired of baking the same old biscuits, but you don't want to waste emissions or time (or infect others with COVID-19) by going to the grocery store, fear not. In this post, I've compiled my top 10 favorite baking projects that call for only pantry staples.
Read MoreI've used this formula to bake a few granolas in the past and thought now was the perfect time to publish it. The best part about this recipe is its flexibility. Don't have nuts? No problem. Fresh out of olive oil? Don't worry. All you need are oats and a few other odds and ends to make this granola delicious.
Read MoreSugary, over-soft chocolate chip cookie recipes are all over the place and tbh, they're not that tasty. Instead of making typical chocolate chip cookies, I wanted to make something crunchier, more flavorful and more substantial. So, I turned to spelt flour and buckwheat groats.
Read MoreThis is yet another recipe that I adapted from my favorite cookbook: Jerrelle Guy's Black Girl Baking. I had been admiring her blistered tomato sheet pizza for months before finally making it last week. And let me tell you: I was sleeping on what is now one of my favorite recipes.
Read MoreAt the beginning of the week, I wanted to make a traditional hot cross bun recipe. But then I thought, why not make them vegan? and super fast and easy? Since my vegan plum scones recipe is so versatile and so popular, I decided to adapt that recipe for these vegan scones.
Read MoreIn my rendition of creamy lemon pasta, I decided to use Bon Appetit's Pasta al Limon as a base recipe, but sub in mascarpone for butter, use slightly less parmesan and add in some spinach to give the dish a bit more color and texture. The result is nothing short of delicious.
Read MoreI’m normally a grapefruit hater, but this recipe is powerful. Sugar and maple syrup are enough to cover a world of hurt, and the flaky salt just kicks the whole dish up to the next level.
Read MoreWhen I was a kid, my parents and I used to visit family in California during the summers. On one of our trips, I distinctly remember a coffee cake sitting on my aunt's dining room table. I thought it looked like the most delicious thing in the world, but my mom told me not eat any. I was a pretty obedient kid, so I held out as long as I could. But one morning, I couldn’t resist any longer. I woke up before everyone else and snuck a slice.
Read MoreI've tested a million wheat bread recipes in my day, but I decided to post this one because it uses 100% wheat flour, rather than the 50/50 situation that is common in single-day loaves. This recipe also calls for molasses, which you know I absolutely adore. The last secret weapon in this recipe is orange juice, which mellows out the bitterness that wheat flours can create.
Read MoreMost roasted carrot dishes call for warming spices, maple syrup or some sort of sugary glaze. These flavor combinations are great during fall and early winter, but now that it’s mid-January, I’m ready to brighten things up a bit. In this recipe, I decided to pair my carrots with lemon juice and everything bagel seasoning.
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